Asian Chicken Sheet Pan Dinner
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This Asian sheet pan chicken dinner has all the flavors of your favorite stir-fry but cooks together on one pan in the oven. It’s the ultimate delicious and convenient recipe to help you keep up with those busy weeknights without skimping on flavor! No standing by the stove for you tonight!
Keeping this Asian sheet pan dinner in your back pocket means you’ll always have a super tasty and easy recipe up your sleeve, perfect for those nights when you feel a bit too squeezed to spend an hour in the kitchen. Simply pop it in the oven, and come back to a dinner complete with chicken, vegetables, and tons of flavor!
The sweet and savory Asian-style sauce will have everyone reaching for seconds! Once you’ve made this one time, you’ll be able to whip it up without even looking at the instructions. Sheet pan Asian chicken leftovers pack up really well for the next day’s lunch. Or, you can meal prep this recipe and eat lunch for days!
Ingredients notes
This Asian sheet pan dinner is made using a few ingredients, like chicken and vegetables, and a few Asian pantry staples! Gather these items:
- The sauce: Soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic cloves, and cornstarch.
- The dinner: Chicken breasts, red bell peppers, broccoli, a red onion, snap peas, olive oil, and bok choy.
Vegetables for Asian sheet pan dinner
There are no rules here: if you have cauliflower in your fridge instead of broccoli, then sub it out and use up your cauliflower! This Asian sheet pan chicken recipe is super versatile, meaning you can swap out or add any veggies you’d like. The only caution is to avoid overcrowding the pan, as this may lead to steaming rather than achieving a crispy exterior on the veggies. Some of our favorite veggies to use include cauliflower, mushrooms, carrots, asparagus, or green beans!
Depending on what veggies you use, the cooking times may vary. Harder vegetables, like carrots or sweet potato, will take longer to roast than softer veggies, like beans or mushrooms.
What to serve with Asian sheet pan chicken
The beauty of a sheet pan dinner is that its a one-and-done, complete meal with protein and veggies, all in one! Serve it with a side of steaming basmati or coconut rice for a simple and delicious meal. You can also use cauliflower rice to add more veggies.
Another option is to turn this into a stir-fry dinner by cooking some noodles, and adding all the sheet pan ingredients, topping it off with extra sauce. Sprinkle on some chili flakes or sesame seeds to garnish!
Round it out with some salads on the side, like this Thai cucumber salad or an Asian slaw.
Recipe FAQs
How do I store leftovers of this sheet pan meal?
Store any leftover sheet pan chicken and vegetables in an airtight container in the fridge for up to four days. You can also pop it in the freezer for up to three months.
What cut of chicken should I use?
We opt for boneless, skinless chicken breasts, but you can use another cut if you’d like, keeping in mind that it will alter the cooking time. Bone-in chicken will take around 40 minutes to cook, so you’ll want to start cooking it first and then add the veggies to the tray after 20 minutes.
Can I play with the spice level?
You can! If you don’t love spice, you can omit the sriracha. If you enjoy it, add some more, or sprinkle some red chili flakes over top before serving.
Asian Chicken Sheet Pan Dinner Recipe
Ingredients
The Sauce
- ¼ cup soy sauce (gluten-free or coco aminos, if needed)
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic (finely minced)
- 1 teaspoon cornstarch (or tapioca starch)
The Dinner
- 2 chicken breasts
- 2 bell peppers (chopped)
- 1 head of broccoli (cut into florets)
- 1 medium onion (chopped)
- A few handfuls of snap peas (strings removed)
- 1 teaspoon olive oil
- 4 baby bok choy bunches (pulled apart into single sections)
Instructions
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.¼ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sriracha, 2 cloves garlic
- Place the chicken breasts in a bowl and pour ¼ cup of the sauce over the chicken. Let the chicken marinate while you cut up the veggies or for up to 24 hours.2 chicken breasts
- Pour the rest of the sauce into a small saucepan, add ½ cup of water, and bring it to a boil. Combine the cornstarch with a small amount of cold water and pour this into the sauce. Let the sauce thicken and then remove it from the heat.1 teaspoon cornstarch
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bowl over the chicken. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with the oil. Bake in the oven for 20 minutes.2 bell peppers, 1 head of broccoli, 1 medium onion, A few handfuls of snap peas, 1 teaspoon olive oil
- Remove the baking sheet from the oven, toss the veggies and add the bok choy. Drizzle a few tablespoons of the sauce over the veggies then put the sheet back in the oven for 10 minutes more.4 baby bok choy bunches
- Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More Asian-inspired chicken recipes
For more inspiration, check out all of our dinner ideas!
After reading all the comments I will definitely make this.BTW, messy hair or not, that is a happy little girl in the picture.
I used squash, cauliflower and onions and poured all the sauce over the breasts and veggies. I took the chicken out after about 25 minutes and put these veggies back in for another 10 or so just to get them more tender. Delicious. Thanks for the great recipe.
I’m about to attempt this recipe (since it looks good and easy) for a large family gathering (about 17 people, 2 of whom are kids). So I’ll try 4 times the recipe. But it would be helpful to me to determine more of what you mean by “two chicken breasts” in terms of weight. Can you estimate in approximate ounces? I was thinking about 4-1/2 pounds of chicken. Thank you for any assistance.
Mike W.
A medium sized chicken breast is about 6 ounces. I hope that helps!
Can I roast mushrooms with this or will it be too watery?
Mushrooms will be ok – just make sure not to crowd the pan.
Absolutely, positively the best dish we have had in a very long time. I’m not much of a good cook but even I was able to make it. I can never remember using bokchoy for anything & was surprised how much everyone liked it.
My family loved this dinner so much they have requested it to be made once a week! Even the picky eaters enjoyed it with a hearty 2 thumbs up! Thank you Endless Meal! Quick and easy to prepare. Excellent flavors. Fast cooking time and simple clean up.
Such flavor! Love it! Really delicious!
Great recipe!!! I used thinner chicken breasts so cooked a little more so we had leftovers. We served with brown rice noodles & cauliflower fried rice!! It is a keeper
This Asian Chicken Sheet Pan Dinner is absolutely delicious! It has a great taste with a really rich flavor. Glad I got to get all my needed authentic Asian ingredients in Karman Foods. Will definitely make this again.
This is sooo yummy. I was very impressed with this. It was so easy and has so much flavor.